Dish

Markook

Markook is a type of flatbread that is made with flour, water, salt, and yeast. The dough is rolled out very thin and then baked on a hot griddle. The bread is soft and chewy and is often used to wrap sandwiches or as a side dish with stews and curries.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Arab cuisine

Bread› Flatbread

Origins and history

Markook has been a staple bread in the Middle East for centuries. It is believed to have originated in the Levant region. Today, it is popular throughout the Middle East and is often served with hummus, baba ganoush, or other dips.

Dietary considerations

Markook is suitable for vegetarians and vegans. It is also gluten-free.

Variations

There are many variations of Markook, including versions that are made with different types of flour or that are flavored with herbs and spices.

Presentation and garnishing

To make Markook soft and chewy, it is important to roll the dough out very thin and to cook it on a hot griddle. The bread should be flipped frequently to ensure even cooking. Markook can be garnished with herbs or spices.

Tips & Tricks

If you don't have a griddle, you can use a cast-iron skillet or a non-stick pan to cook Markook. It is important to cook the bread on high heat to get the desired texture.